Gluten-free Christmas cake recipe

Click to rate
(814 ratings)
Sending your rating
  • Gluten-free
  • Vegetarian
serves: 12
Skill: easy
Prep: 30 min
Cooking: 1 hr 45 min

This gluten-free Christmas cake recipe combines mixed dried fruit, almonds, glace cherries and either a splash of orange juice or brandy -ensuring that this version is just as good as a traditional recipe. And, it’s lovely and easy to make too.

Finding gluten-free flour and other ingredients is no longer the challenge it once was – and most large supermarkets will have an aisle dedicated to special diet products.

This Gluten-free Christmas cake uses both gluten-free flour and baking powder – and the only thing to remember when baking with these products is to add a little extra liquid to the recipe. Store the cake in an airtight container for up to 2 weeks. Love festive cooking? We’ve got loads more lovely Christmas recipes right here!


  • For the gluten-free Christmas cake
  • 350g mixed dried fruit
  • 100ml brandy or orange juice
  • 150g butter, softened
  • 150g soft light brown sugar
  • 3 eggs, beaten
  • Zest of 1 large orange
  • 50g blanched almonds, chopped
  • 50g glace cherries, halved
  • 2tsp vanilla extract
  • 150g gluten-free plain flour
  • 1½tsp gluten-free baking powder
  • 2tsp ground mixed spice
  • 1tsp ground ginger
  • 100ml milk
  • For the icing
  • 5-6 tbsp apricot glaze or sieved apricot jam
  • 750g white marzipan
  • 1kg of packet white sugarpaste


  • Place the dried fruit in a bowl with the brandy or orange juice and leave to soak for 2 hrs or overnight.

  • Preheat the oven to 170°C/325°F/Gas Mark 3. Grease an 18cm round deep cake tin and line the base and sides with a double thickness of baking paper.

  • Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the eggs, adding a little of the flour is the mixture begins to curdle. Add the soaked fruit, orange zest, almonds, cherries and vanilla extract.

  • Sift together the flour, baking powder and spices and fold into the mixture with the milk. Spoon the cake mixture into the prepared tin and level the surface.

  • Bake for 1½-1¾ hrs until golden, firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 15 mins then turn out onto a wire rack and leave to cool completely. Finally, ice your Christmas cake with the apricot jam, white sugar paste and marzipan.

Top tip for making Gluten-free Christmas cake

Replace half the dried mixed fruit with finely chopped dried apricots and dates, if liked.

Click to rate
(814 ratings)
Sending your rating